FILLING
1 package Chocolate pudding mix, Cook & Serve
2 cup Milk
PASTRY
1/2 cup Butter, 1 stick
1 cup Water
1/8 tsp Salt
1 cup All-purpose flour
4 medium Eggs
FROSTING
2 tbsp Butter
2 oz Semisweet chocolate, 2 squares
1 cup Confectioner's sugar
2 tbsp Milk
1 tsp Vanilla extract
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Filling**** cook pudding according to pkg. Cool 1 hr.
Pastry**** In sauce pan heat butter, water, and salt over med heat until mixture boils and butter melts. Reduce heat to low. Vigorously stir in flour all at once until mixture forms a ball. Transfer pastry to a bowl: Stir in eggs; one at a time, beating well after each. Preheat oven to 400*. Grease a baking sheet. Drop dough into 12 mounds, about 5 inches apart, Spread each mound into 4x1/2-inch rectangle, piling dough on top and slightly rounding sides. Bake until golden, 35 minutes. Remove from oven; make 1-inch slit on side of each eclair. Reduce oven to 375* and bake for 10 minutes more. Transfer to wire rack to cool.
Frosting***** heat butter and chocolate over low heat, stiring until melted. Remove from heat, stir in sugar, milk, and vanilla until smooth.
Slice eclairs in half. Spoon about 1 tablespoon of filling onto each bottom half and replace tops. Spread tops with frosting.
Recipe by: Dianne Waller Posted to MC-Recipe Digest V1 #657 by Barbara Dianne Waller <dwaller@frontier.gulf.net> on Jul 06, 1997
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